The corn grits should be cooked according to the instructions on the pack. Because the grinding and processing of cereals are different. And the cooking time ranges from 3 minutes to half an hour. I cooked ordinary corn grits, it takes about 25 minutes to cook. And it is very convenient to cook it in a slow cooker - there the porridge rebuffs, it becomes tender and there is no risk of getting burned when the porridge decides to "flop".
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin / Cereals / Corn Grits
Dish: Hot dishes / Porridge / Salty
Cuisine geography: Moldavian
- Corn groats - 1 Glass
- Water - 1 Glass (a little more is possible)
- Milk - 1 Glass
- Butter - 30 grams (20 in porridge, 10 in tomatoes)
- Grated cheese - 70 Grams
- Pumpkin puree - 1 Glass
- Brynza - To taste
- Tomatoes - 2 Pieces
How to make "Pumpkin polenta"
I prefer pumpkin puree from baked pumpkin - it is brighter in taste, color and aroma. Cut a small pumpkin in half, remove the seeds, brush the pumpkin with vegetable oil and bake in the oven at 180 degrees until the edges are soft and ruddy. Cool slightly, remove the skin and puree the pulp with a blender. For polenta you need a glass and a half mashed potatoes.
Pour corn grits with water in a multicooker bowl and cook in the "Milk porridge" or "Stew" mode. After 7-8 minutes, when the water is almost absorbed, pour in the milk, salt the porridge and cook until thickened.
Add pumpkin puree to the prepared porridge, mix.
Season the porridge with butter and grated cheese, mix well and let stand in the heat preservation mode for 10 minutes.
Serve the pumpkin polenta hot, adding crumbled feta cheese and sautéed tomato slices to taste.